Sweet, orange pandanus jam spread on thin coconut flatbread — a Marshallese breakfast with a uniquely tropical aroma.
Pandanus (screwpine) fruit keys are a critical food source in the Marshall Islands. The orange, fibrous fruit is boiled and pressed to extract a sweet, aromatic paste that is reduced into jam. It is spread on a simple flatbread made from flour and coconut cream. The flavour is floral, sweet, and unmistakably Pacific.
Serves 4
Combine pandanus pulp, sugar, and lime juice in a saucepan. Cook over medium heat, stirring often, for 15–18 minutes until thick and jam-like. Cool.
Mix flour, salt, and coconut cream to form a soft dough. Rest 10 minutes.
Divide dough into 8 balls. Roll each thinly and cook in a dry skillet over medium-high heat for 1–2 minutes per side until lightly charred.
Spread warm flatbreads generously with pandanus jam.
Pandanus pulp is extracted by squeezing and pressing boiled pandanus keys.
Mango makes a very close substitute if pandanus is unavailable.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add a little coconut oil to the flatbread dough for richer flavour.
Swirl jam into coconut rice pudding.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Jam keeps refrigerated up to 2 weeks. Flatbreads best eaten same day.
Pandanus is called 'the tree of life' in many Pacific cultures. In the Marshall Islands its fruit was traditionally dried and pressed into paste cakes for storage during droughts or sea voyages.
Asian grocery stores often carry frozen pandanus pulp. Fresh fruit is available in Pacific Island communities.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (200g / 7.1 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.